Grilled Thai Waterfall Beef with Tangy Herb & Lime Dressing

Ingredients:

500 g (about 1 lb) beef steak (sirloin, rump, flank, or rib‑eye)

2 Tbsp light soy sauce (for optional marinade)

2 tsp ground black pepper (for marinade)

3 Tbsp fish sauce (nam pla)

3 Tbsp fresh lime juice (about 2–3 limes)

1–2 tsp dried chili flakes (adjust to taste)

2–3 shallots, thinly sliced

¼ cup spring onions/scallions, sliced

½ cup fresh mint leaves, roughly chopped

½ cup fresh cilantro (coriander) leaves, roughly chopped

2–3 Tbsp toasted rice powder (khao khua) – optional but traditional

Optional: sliced cucumber or cabbage for serving

Directions:

Optional marinade: Combine beef with light soy sauce and ground black pepper in a bowl or zip‑top bag. Marinate for at least 20 minutes (or up to a few hours) in the fridge.

Preheat grill (or skillet) over medium‑high heat. Grill the beef 3–4 minutes per side until it reaches your desired doneness. Remove and let rest 5 minutes.

While the meat rests, prepare the dressing by whisking fish sauce, lime juice, and chili flakes in a bowl.

Thinly slice the grilled beef against the grain and place in a large bowl with shallots, spring onions, mint, and cilantro.

Pour the dressing over the warm beef and herbs, then sprinkle with toasted rice powder (if using). Toss everything together gently so the flavors meld.

Serve immediately with sticky rice or fresh vegetables such as cucumber or cabbage on the side.

Prep Time: 20 minutes (+ marinating time if using) | Cook Time: 10–15 minutes | Total Time: ~35 minutes (excl. marinating)

Kcal: ~350 kcal per serving (estimate) | Servings: 4